Bakery Style Raspberry White Chocolate Cookies Recipe
These Bakery Style Raspberry White Chocolate Cookies combine the perfect balance of sweet white chocolate and tart raspberries in a soft, chewy cookie that rivals your favorite bakery treat. Soft butter and a touch of brown sugar create a rich dough, while the tender raspberries add bursts of freshness. Ideal for dessert or an indulgent snack, these cookies bake up golden and delicious with simple ingredients and straightforward preparation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1 3/4 Cups All Purpose Flour
- 1/2 Tsp Baking Soda
- 1/4 Tsp Baking Powder
Wet Ingredients
- 8 Tbsp Unsalted Butter (Softened)
- 1/4 Cup Brown Sugar (Packed)
- 1/2 Cup Granulated White Sugar
- 1 Tsp Vanilla Extract
- 1 Egg
Add-ins
- 1/2 Cup White Chocolate Chips
- 1/2 Cup Raspberries (Roughly Chopped)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with cooking spray or parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, and baking powder until well combined. Set this mixture aside.
- Cream Butter and Sugars: In another bowl, using a hand or stand mixer, cream together the softened unsalted butter, brown sugar, and granulated white sugar for 1-2 minutes until light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract into the creamed butter and sugar mixture, continuing for about another minute to ensure full incorporation.
- Combine Wet and Dry Ingredients: Gradually stir the dry ingredients into the wet mixture until just combined, careful not to overmix to keep the cookie texture tender.
- Fold in Add-ins: Gently fold in the roughly chopped raspberries and white chocolate chips. It’s fine if some berries and chips remain on top of the dough rather than fully mixed in.
- Shape Dough Balls: Scoop the dough into large 1 1/2 inch balls to achieve that bakery-style large cookie size. Place them evenly spaced on the prepared cookie sheets.
- Bake Cookies: Bake on the center rack of your preheated oven for 10-15 minutes, until the cookies turn golden around the edges but remain soft in the middle.
- Cool and Serve: Remove the cookies from the oven and transfer them to a cooling rack. Enjoy them warm or store leftovers in an airtight container.
Notes
- Use fresh raspberries for the best flavor and texture; frozen raspberries may add excess moisture.
- Do not overmix the dough after adding the flour to prevent tough cookies.
- For more uniform cookies, you may gently press raspberries and white chocolate chips into the dough balls before baking.
- Store leftover cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Butter should be softened to room temperature for easier mixing and better texture.
Keywords: cookies, raspberry cookies, white chocolate cookies, bakery style cookies, dessert, homemade cookies, sweet treats
